Roasted Rosemary Cranberry Sauce

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Roasting cranberries in the oven lends a deep caramelized flavor that you can’t achieve on the stove top. This dish is sweet, tart and so easy to prepare.


  • 1 pound fresh cranberries
  • 1 small shallot, thinly sliced
  • 1 orange, zested and juiced
  • 3 sprigs fresh rosemary
  • 3/4 cup brown sugar


Preheat oven to 425° F. 

Rinse and drain cranberries, removing any stems or debris. Pat dry with a paper towel.

In a deep roasting pan, toss together cranberries, shallots, orange zest and juice, rosemary and sugar. Roast until berries pop and release their juices, 25 to 30 minutes, stirring occasionally. 

Remove from the oven and transfer to a bowl. Discard rosemary. Let sit for 1 hour before serving or refrigerate overnight.

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